assessment of the effect of liquid smokes on the chemical ...bagasse and corncob on the changes of...

Assiut J. Agric. Sci., (46) No. (4) 2015 (50-64) ISSN: 1110-0486 Website: http://www.aun.edu.eg/faculty_agriculture/arabic E-mail: [email protected]

Assessment of the Effect of Liquid Smokes on the Chemical Composi-tion and Quality Attributes of Fish Balls During Chilled Storage

Youssef, M. K. E.1; Abdel- Gawad, A. S.1; Darwish, B. M.2 and *Alyaa M. A. Hashem2

1 Food Science and Technology Dept. Faculty of Agric. Assiut Uni. 2 Food Technology Research Institute, Agricultural Research Center, Giza.

*E-mail: [email protected]

Abstract:

This investigation was carried out to study the effect of liquid smokes

produced from some agriculture wastes as beech sawdust, rice husk, sugarcane

bagasse and corncob on the changes of chemical composition (moisture, crude

protein, crud fat and ash content) and quality attributes namely: thiobarbituric

acid (TBA) value, total volatile basis nitrogen (TVB-N), trimethyl amine nitro-

gen (TMAN) of fish ball during chilled storage. The results revealed that the con-

trol sample was spoiled at tenth day, whereas the fish ball samples treated with

different liquid smoke remained without spoil until 15 day. The results showed

that no changes in moisture, protein, fat and ash content of all samples treated

with different liquid smokes compared to control sample. TBA, TVB-N, and

TMAN in all treated samples with different liquid smokes didn't reach to deterio-

ration levels. All treated samples had lower TBA value, TVB-N, and TMAN

contents than that of control sample during storage period. Furthermore, the low-

est TBA value, TVB-N, and TMAN contents were noticed in samples treated

with rice husk after and during storage periods for15 days, followed by samples

treated with beech sawdust, sugarcane bagasse and corncob liquid smoke. Gen-

erally, all treatments of fish balls were acceptable by the end of storage period.

Keywords: fish ball, quality attributes, chemical composition, liquid smoke.

Received on: 11/10/2015 Accepted for publication on: 20/10/2015 Referees: Prof. Salah H. Abou-El-Hawa Prof. Mohamed A. Kenawy

Youssef et al., 2015

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Introduction: Food smoking has a long his-

tory in preservation. The use of tradi-tional smoking methods, or recently liquid smoking, had proven that this means of preservation still being vastly practiced in community as well as in food industry. Liquid smoking in preserving protein based foods, namely meat, fish, and cheese, had been increasingly utilized, owing to pleasant flavor and inhibitory effects on pathogens (Soldera et al., 2008). Preservative effect in food smoking is achieved due to the presence of an-timicrobial and antioxidant com-pounds, such as aldehyde, carboxylic acids and phenols (Leroi and Jof-fraud, 2000 and Rorvik, 2000).

Liquid smoke is usually ob-tained from the condensation of wood smoke produced by smoldering wood chips or sawdust under limited oxy-gen. Commercial liquid smoke is commonly fractionated, purified and concentrated to yield aqueous, oil or dry powder products. Through there fining process, undesirable polycyclic aromatic hydrocarbons(PAH) are re-moved ,and the intensity of flavor and color in the refined liquid smoke is easily adjusted (Varlet et al., 2010).

Liquid smoke contains the same functional components such as phe-nols, carbonyls and acids that are found in vaporous smoke. Liquid smoke is free of harmful compounds such as polycyclic aromatic hydro-carbons (PAHs) which are ubiquitous environmental contaminants; these are commonly found in convectional smoke, also considered carcinogenic and mutagenic molecules (Alcicek, 2013). Additional advantages of liq-uid smoke are environmental friend-

liness, lower cost and easy applica-tion such as direct addition, drench-ing or dipping, impregnated (smoked) casings and atomization (Varlet et al., 2007). The smoking process is often coupled with other treatments, such as salting, addition of spices, packag-ing techniques and chilled storage, to produce synergistic effects on spoil-age microorganisms and to increase shelf life (Visciano et al., 2008).

Beech wood liquid smoke had been reported to contain acetic acid, 1-hydroxy-2-propanone, 1-hydroxy-2-butanone, levoglucosan, formic acid, methanol, syringol, methoxy eugenol, 3-methyl-1,2-cyclopentanedione, allyl dimethoxy-phenol (isomer II), 2-(5- hydroxy) furanone, methyl syringol, pentanal, propanoic acid, pyrocatechol, 1-acetyloxy-2-propanone, 1,2 cyclopen-tanedione, 3-hydroxy-3-methylbutanoic acid (European Food Safety Authority, 2010). maltol is one of the main furans detected in beech wood liquid smoke (Guillen and Ibargoitia, 1999).

The main volatile compounds found in rice husk liquid smoke were Phenolic compounds 4-methoxyphenol, 2-ethylphenol, 2-methoxy-4-methylphenol (4-methylguaiacol), 4-ethyl-2-methoxyphenol (4-ethylguaiacol), 2-methoxy-4-vinylphenol, and 2-methoxy-4-(1-propenylphenol) (trans-isoeugnol) and furan com-pounds (5-methyl-2-furancarboxaldehyde (5-methylfurfural) and 2,3 dihydroben-zofuran (Sung et al., 2007) .

The major components found in bagasse were phenol, guiacol, syrin-gol, thymol, cavacrol, eugenol, vanil-


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lin, maltol and carbonyl compounds (Siwawej and Attaviroj, 2003).

Major component of carbonyls found in corncob liquid smoke were phenol; 2 methoxy phenol; anhydride formic acid and 2,6, dimethoxy phe-nol (Swastawati el al., 2014)

Production of fish balls follow simple preparation of fine flesh fish with starch, addition of salt and spe-cific herbs to meet local tastes and finally formation of balls shape. Most fish ball is stored at low temperature. In addition, vacuum packaging is used in order to extend shelf life of fish balls (Holley and Patel, 2005).

The aim of this study was to ex-amine the effect of beech sawdust, rice hush, sugarcane bagasse and corn cob liquid smokes as flavor agent on the chemical composition and quality attribitutes of fish balls preservation during chilled storage at 4 ± 1°C for 15 days. Materials and Methods: Materials:

Fish samples: Forty kilograms (40 kg) of fresh

keshr bayad (lates niloticus) were purchased from the main fish market in Assuit city, Egypt during February 2014. The edible portions were ob-tained by removing heads, gills, fins, scales and guts. Muscle samples were minced and homogenized

Selection of agriculture wastes:

Selected agriculture wastes were used in liquid smokes preparation namely: beech sawdust was obtained from a local furniture manufacturing, rice husk and corn cob were obtained from Elmasria Company for feed in-dustry, Bani ghaleb, Assuit and sug-arcane bagasse was obtained from

Egyptian company for sugar and in-tegrated industries, Abokerkase fac-tory, Elminya. Methods:

Preparation of liquid smoke: All types of various agriculture

wastes were moisted to contain about 20% moisture content. Smoke was obtained by small laboratory smoke generator, the destructive distillation was condensed through a small con-denser. The concomitent substance were removed frome the obtained smoke condensates by settling about 7 days at 4˚C, followed by centrifuga-tion at 2500 rpm for 10 min., filtra-tion by Watman No.1 papers, and ti-tration by carbonate solution to pH 4 - 5.5. Finally it diluated with distilled water in a ratio 1:4 (condensate: dis-tilled water) to obtain liquid smoke (Moghazy, 1994). Some modifica-tion in this method was carried out by passing the filtered liquid smoke through active charcoal filtration to obtain liquid smoke completely free from harmful substances such as benzo (a) pyrene. Application of beech sawdust, rice husk, sugarcane bagasse and corn-cob liquid smoke on fish ball:

Fish ball was manufactured ac-cording to a formula: 1 kg of minced fish, 120 g of wheat flour and 10 g of spices. All ingredients were mixed, battered and shaped into balls (2.5-2.8 cm of diameter) followed by cooking in boiling water (90–95˚C) for about 15 minutes. During the cooking step, 8% (on the based cooked water volume before boiling) of each liquid smoke were added. Fish ball samples were packed in sterile (Polyethylene polyamide) PE/PA and stored at 4±1˚C. Un-


53

treated (0% of liquid smoke) fish ball was used as negative control (Zuraida et al., 2011).

Moisture content: Moisture content was deter-

mined by drying 5 gm of fish sample in an oven at 105°C until a constant weight according to A.O.A.C. method (2005).

The crude protein content: Total nitrogen content was

measured by the macro kjeldahl method as outlined in the A.O.A.C. (2005). The protein content was cal-culated by multiplying the nitrogen content by the factor 6.25 and the re-sults expressed as % protein.

The crude fat: Total crude fat content of dried

processed fish was determined as a weight loss after 16 hrs of extraction with petroleum ether (40-60˚C) using Soxhlet apparatus as described by A.O.A.C. method (2005).

The ash content: The ash content was determined

using a muffle- oven at 550°C for 24 hrs as described in A.O.A.C. method (2005). Thiobarbituric acid value (T.B.A):

Thiobarbituric acid value was determined according to the method described by Kirk and Sawyer (1991) as follows: Ten grams of the sample were distilled with (47.5 ml of dis-tilled water and 2.5 ml of 4 N HCl) for 10 minutes, 5 ml of the distillate were added to 5 ml of TBA solution (0.2883 gm TBA reagent / 100 ml of 90% glacial acetic acid) into stop-pered tube, and then heated in a boil-ing water-bath for 35 minutes. After cooling, absorbance was measured at 538 nm by sequoia- Turner Moder 340 spectrohpotometer. As blank, 5

ml of distilled water was used instead of distillate and the test was carried out as before mentioned. The absorb-ance of blank sample was checked at zero value and then the absorbance of true sample of distillate was meas-ured. The T.B.A value was calculated by multiplying the absorbance value by the factor 7.8. The results ex-pressed as mg of maloaldehyde / Kg sample. Total volatile nitrogenous com-pounds:

Distillation of total volatile base nitrogen (TVBN) and trimethylamine nitrogen (TMAN):

Total volatile nitrogenous com-pounds were isolated from fish sam-ple by steam distillation as the method described by Malle and Tao (1987). One hundred grams of proc-essed fish were homogenized in 200 ml of 7.5% aqueous trichloro acetic acid solution. The homogenate was centrifuged at 4000 xg for 5 min and the supernatant liquid was filtered through a Buchner funnel using a Whatman filter paper No.3. The ob-tained filtrate was then used for de-termining the TVB-N and TMAN. Total volatile bases nitrogen (TVBN):

Determination: Twenty-five milliliters of the

filtrate described above were loaded into the distillation tube apparatuse followed by addition of 5 ml of 10% NaOH and 100 ml distilled water. A beaker containing 10 ml of 4% aque-ous boric acid solution and 0.04 ml of methyl red and bromocresol green indicator (for titration of ammonia) was placed at the end of the con-denser. Distillation was continued un-til a final volume of 50 ml was ob-


54

tained. The boric acid solution turned green when alkalinized by the dis-tilled TVBN. This solution was ti-trated using a 0.01 ml graduated mi-croburette containing an aqueous 0.1N sulfuric acid solution. Complete neutralization was obtained when the color turned pink. The quantity of TVBN was determined from the con-sumable volume (V) as ml of sulfuric acid according the equation described by Malle and Tao (1987) and calcu-lated as mg nitrogen/ 100g sample. TVBN = V x 16.8 Trimethylamine nitrogen (TMAN):

Determination: To measure TMAN alone, for-

maldehyde may be used to block the primary and secondary amines. Twenty milliliters of formaldehyde (16%) were added to 24 ml of filtrate, steam distillation and titration of dis-tillate with 0.1 N sulfuric acid was then performed as TVBN determina-tion. The TMAN content was deter-mined from the consumable volume (V) as ml of sulfuric used for titration according the equation described by Malle and Tao (1987) and calculated as mg nitrogen/ 100g sample.

TMAN = V x 16.8 Statistical analysis:

The data obtained from three replicates were analyzed by ANOVA using the SPSS 20.0 software statis-tical package program, and differ-ences among the means were com-pared using the Duncan's Multiple Range test (SPSS, 2011). A signifi-cance level of 0.05 was chosen and continuous variables described by mean and standard deviation (Mean, SD). Results and Discussion:

Changes in moisture content: According to results given in

Table (1) it could be noticed that liq-uid smoke treatments reduced initial moisture content of fish balls with no significant difference P>0.05 from 74.74% for control sample to 74.38%, 74.44%, 74.32 and 74.48% at fish balls samples treated with beech sawdust, sugarcane bagasse, rice husk and corncob liquid smoke; respectively. This corresponds to the fact that liquid smoke can induce de-hydration on food products (Leroi and Joffraud, 2000 and Rorvik, 2000). In coherence, Gomez-Guillen et al. (2000) showed that smoking led to connective tissue insolubility and moisture loss, resulting texture hard-ening.

Table (1): Changes in moisture content of fish balls treated with different liquid smokes during chilled storage at 4°C±1 for 15 days.

Liquid smoke treatments Time of storage (days)

Control Beech saw-dust

Sugarcane bagasse Rice husk Corncob

0 74.74+0.08Aa 74.38+0.22Ab 74.44+0.06Ac 74.32+0.05Ad 74.48+0.07A

5 74.61+0.07a 74.26+0.06ABb 74.32+0.06ABc 74.21+0.04ABd 74.38+0.06AB

10 Spoiled 74.12+0.04ABCb 74.16+0.04ABCc 74.09+0.09ABCd 74.16+0.03ABC 15 Spoiled 74.04+0.04ABCb 74.06+0.04ABCc 73.92+0.04ABCd 74.05+0.05ABC

A- C The same upper letters indicated significant difference between means and time of storage (P<0.05). a

The same lower letters indicated significant difference between control and treatments (P<0.05). b-d

The same lower letters indicated significant difference between treatments (P<0.05). Data are ex-pressed as means ± standard deviation (n = 3).


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The results indicated that the control sample was spoiled at 10th

than that of all fish ball samples treated with different liquid smoke continued to preservation until 15 day. This probably was due to the ab-sence of liquid smoke which have an-tioxidant and antimicrobial com-pounds due to its preservation agents. Prolong storage, for 15 days reduce of moisture content with a significant difference P<0.05 of all fish ball samples except control sample. The decrease of moisture content was pre-sumably indicated protein deteriora-tion (Siskos et al., 2007).

Changes in protein content: Data given in Table (2) outlined

the protein content in different fish ball samples during storage at 4˚C±1 for 15 days. The data indicated that liquid smoke treatments reduced ini-tial protein content with significant differences P<0.05 of fish balls from 70.26% for control sample to

68.82%, 68.98%, 68.65% and 69.08% for fish ball samples treated with beech sawdust, sugarcane ba-gasse, rice husk and corncob liquid smoke; respectively.

From the results presented in Table (2) it could be observed that the control sample was spoiled at 10th

than that of all fish ball samples treated with different liquid smokes which continued preservation until 15 day. This might be explained the liq-uid smoke antimicrobial agent. Since, the changes in food quality caused by microbiological activity made it use-less for human consumption. It is im-portant to work out such technologi-cal procedures that eliminate or limit the rate of microorganisms propaga-tion in food products and extend their storage life (Kowalski and Prycz, 2003). Because refrigeration tempera-tures alone would inhibit the growth of proteolytic strains.

Table (2): Changes in protein content of fish balls treated with different liq-uid smokes during chilled storage at 4°C±1 for 15 days. (% on dry weight basis)


Control Beech sawdust


0 70.26+0.21Aa 68.82+0.2Aab 68.98+0.17Aac 68.65+0.12Aad 69.08+0.18Aa 5 69.44+0.2Aa 67.98+0.16ABab 68.14+0.16ABac 67.86+0.09ABad 68.31+0.15ABa

10 Spoiled 67.15+0.11ABCb 67.27+0.09ABCc 67.08+0.22ABCd 67.35+0.07ABCb

15 Spoiled 66.27+0.09ABCb 66.37+0.09ABCc 66.14+0.1ABCd 66.48+0.13ABCd A- C The same upper letters indicated significant difference between means and time of storage (P<0.05). a



Data revealed that crude protein ratios did not change in all samples treated with different liquid smokes with non significant differences P>0.05 after and through storage pe-riod. However, the apparent decrease

in protein content with significant dif-ference P<0.05 during storage period at 4˚C±1 might be attributed to the continuous hydrolysis of protein as affected by enzymatic proteolysis


56

which led to formation of simple ni-trogenous compound (Arafa, 2005). Changes in fat content:

Total fat content of untreated sample (control) and fish ball samples treated with different liquid smoke during storage at 4˚C±1 for 15 days was assessed and the obtained results are presented in Table (3). Data showed that fat content was increased initial fat content with significant dif-ference P<0.05 of fish ball from 6.19% for control sample to 7.24%, 7.26%, 7.22% and 7.25% at fish ball

samples which treated with beech sawdust, sugarcane bagasse, rice husk and corncob liquid smoke, respec-tively. This might be due to that liq-uid smoke when condensed separated into three phase: an aqueous phase, an oily phase and water insoluble high density tar phase (Brimer, 2011). Likewise, it was observed that crude fat did not change in all samples treated with different liquid smoke with non significant differences P>0.05 after and through storage pe-riod.

Table (3): Changes in fat content of fish balls treated with different liquid smokes during chilled storage at 4°C±1 for 15 days. (% on dry weight basis)


Control Beech sawdust


0 6.19+0.08Aa 7.24+0.03Aab 7.26+0.04Aac 7.22+0.03Aad 7.25+0.02Aa 5 5.68+0.04Aa 6.85+0.03ABab 6.86+0.07ABac 6.83+0.03ABad 6.89+0.02ABa

10 Spoiled 6.46+0.05ABCb 6.51+0.02ABCc 6.46+0.03ABCd 6.53+0.09ABC 15 Spoiled 6.07+0.04ABCb 6.14+0.07ABCc 6.05+0.02ABCd 6.09+0.05ABC




The increment of fat content

was explained due to reducing the fish balls total solids Davidson et al. (2005). Results indicated that the control sample was spoiled at 10th

than that of all fish ball samples treated with different liquid smokes continued preservation until 15 day. This probably was due to the absence of liquid smokes which had antioxi-dant and antimicrobial compounds due to its preservation agents.

From Table (3) it could be ob-served that a slight decrease in fat content in all samples with significant differences P<0.05 during storage pe-riod. This slight decrease might be

due to oxidation and hydrolysis of lipids to volatile compounds of alde-hydes and ketones (El-Akel, 1988). Changes in ash content:

Results presented in Table (4) showed the ash content in different fish ball treatments during storage at 4˚C±1 for 15 days. Data showed that ash content was increased with sig-nificant difference P<0.05 of fish ball from 11.51% for control sample to 11.76%, 11.78%, 11.72% and 11.80% at fish ball samples which treated with beech sawdust, sugar-cane bagasse, rice husk and corncob liquid smoke, respectively. The ash content determination of all fish ball


57

samples showed that there were no differences at samples treated with different liquid smokes with non sig-

nificant difference P>0.05 after and through storage period.

Table (4): Changes in ash content of fish balls treated with different liquid smokes during chilled storage at 4°C±1 for 15 days. (% on dry weight basis)

Liquid smoke treatments Time of stor-

age (days)

Control Beech sawdust Sugarcane

bagasse Rice husk Corncob

0 11.51+0.03Aa 11.76+0.03Ab 11.78+0.06Ac 11.72+0.06Ad 11.80+0.06A

5 11.73+0.05Aa 11.95+0.04ABb 11.98+0.05ABc 11.93+0.01ABd 12.00+0.01AB 10 Spoiled 12.04+0.04ABCb 12.07+0.06ABCc 12.01+0.04ABCd 12.10+0.02ABC 15 Spoiled 12.17+0.09ABCb 12.25+0.09ABCc 12.28+0.16ABCd 12.22+0.12ABC




According to Andrew (2001), the ash content of smoked fish indi-cated that this product was a good source of minerals, such as calcium, calium, zinc, iron and magnesium. By extending of storage period, the ash content increased with significant dif-ference P<0.05 for all treatment moisture loss during storage. Changes in thiobarbituric acid (TBA) content:

Fish meat is particularly suscep-tible to oxidative changes because of

the processing conditions, exposure of unsaturated fats and proteins to molecular oxygen. 2-Thiobarbituric acid (TBA) is widely used as an indi-cator of degree of lipid oxidation, and the presence of TBA reactive sub-stances is due to the second stage of auto-oxidation (Rezaei and Hosseini, 2008) during which peroxides are oxidized to aldehydes and ketones (Lindsay, 1991).

Table (5): Changes in TBA value (mg malonaldehyde/ kg sample)* of fish

balls treated with different liquid smoke during chilled storage at 4°C±1 for 15 days.


Control Beech

sawdust Sugarcane

bagasse Rice husk Corncob

0 0.38+0.03Aa 0.28+0.01Aba 0.27+0Aac 0.27+0.01Aad 0.26+0.01Aa 5 3.12+0.03Aa 0.67+0.01ABab 0.70+0.01ABac 0.61+0.01ABabcd 0.77+0.01ABabcd

10 Spoiled 0.91+0.01ABCb 1.02+0.01ABCbc 0.83+0.01ABCbcd 1.13+0.01ABCbcd

15 Spoiled 1.22+0.03ABCb 1.29+0.01ABCbc 1.12+0.02ABCbcd 1.37+0.03ABCbcd A- C The same upper letters indicated significant difference between means and time of storage (P<0.05). a



*Egyptian Organization for Standardization (2005) reported that TBA should be less than rejection limit (4.5 mg malonaldehyde/ 1kg fish flesh).


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The changes of thiobarbituric acid values of prepared fish ball sam-ples were followed up during chilled storage for 15 day at 4˚C±1 and re-sults were tabulated in Table (5). At the begining of chilled storage there were no significantly differences be-tween fish ball samples prepared with adding different liquid smokes com-pared with control sample which had high TBA value 0.38 mg malonalde-hyde/ kg sample.

Table (5) indicated that there were increments of thiobarbituric acid value production with significant differences P<0.5 throughout chilled storage periods at 4ºC±1 of all treat-ments. The lowest of (TBA) values during storage periods (15 days) with significant differences P<0.5 were noticed in samples treated with rice husk, followed by samples with treated beech sawdust, sugarcane ba-gasse and then corncob liquid smoke. Meanwhile, the increment of (TBA) was higher in control sample which reached to 3.12 mg malonaldehyde/ kg sample at 5th day and then spoiled. Davidson et al. (2005) investigated that liquid smoked products are more resistant to the rancid process. Anti-oxidizing properties of the smoke are attributed more to the components dispersed than to the dispersing phase. Phenols, less carboxylic acids, are characterized as strong antioxi-dants. Among the phenol group, the strongest antioxidants are 3 methylpyrocatechol and pyrogallol, then, in decreasing rate: Hydro-quinone and its homologous, guaiacol resins and their homologous, mono-hydroxyl phenols. Antioxidizing properties displayed also formic acid, benzoate acid, salicylic acid, vanilla.

The anti-oxidizing properties of smoke retarded autooxidation of fats.

On the other hand, increasing of TBA value during chilled storage in all samples treated with different liq-uid smokes were observed with a sig-nificant differences P<0.05 but all the investigated samples agree with Egyptian Organization Standard (2005) which reported that the thio-barbituric acid value should be less than rejection limit (4.5 mg malonal-dehyde/ 1kg fish flesh). Changes in total volatile basis (TVBN) content:

The TVBN of fish is an indica-tor of the freshness of the raw mate-rial (Zhou et al., 2011). Changes in TVBN of different samples during the entire storage period are shown in Table (6). TVBN values of control samples showed differences from other samples on storage with highly significant differences P<0.5 as stor-age increased also TVB-N content was higher and spoiled at 10th day than that of other samples which in-creased more slowly than control samples after and through storage pe-riod.

Table (6) showed that there were increments of total volatile basis nitrogen production throughout chilled storage periods at 4ºC±1 of all treatments. The lowest of (TVBN) contents during storage periods (15 days) with significant differences P<0.05 were noticed in samples treated with rice husk, followed by samples treated beech sawdust, sug-arcane bagasse and then corncob liq-uid smoke. Meanwhile, the highest value of (TVBN) was recorded for control sample which reached to 30.24 mg N/ 100g sample at 5th day and then spoiled.


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Table (6): Changes in TVBN content (mg N/ 100g)* of fish balls treated with different liquid smokes during chilled storage at 4°C±1 for 15 days.




0 9.41+0.47Aa 8.74+0.44Aab 8.90+0.44Aac 8.40+0.44Aad 9.24+0.44Abcd 5 30.24+0.44Aa 14.28+0.44ABab 14.45+0.44ABabc 13.44+0.44ABabcd 14.78+0.44ABabcd 10 Spoiled 22.68+0.44ABCb 23.02+0.44ABCbc 21.84+0.44ABCbcd 23.52+0.44ABCbcd 15 Spoiled 28.73+0.44ABCb 28.90+0.44ABCbc 28.56+0.44ABCbcd 29.23+0.44ABCbcd




*(EEC, 1995) and Connell (1990) stated that acceptability for TVBN values of fish (35 mg N/100 g fish flesh). TVBN contents of all samples

increased during storage period with highly significant differences P<0.05 and were not exceeding the upper ac-ceptability limit set by the EU (EEC, 1995) and Connell (1990) for TVBN values of fish (35 mg N/100 g fish flesh). Assumably, this is because of the impact of the various treatments of TVBN, which primarily included nitrogen from ammonia, TMA, and dimethylamine which reflected the extent of degradation of proteins and non protein nitrogenous compounds which can be explained by proteoly-sis, due to enzymatic and microbial activities in the samples on storage (Erkan and Özden, 2008). Changes in trimethyl amine nitro-gen (TMAN) content:

TMAN is produced from Trimethylamine Oxide (TMAO) pos-sible partly by action of intrinsic en-

zymes but certainly through bacterial action, is the main component re-sponsible for a pleasant "fishy" odor (Rodriguez et al., 1999 and Shakila et al., 2003).

Data obtained in Table (7) illus-trated the changes in TMAN of dif-ferent samples during the entire stor-age period for 15 day at 4˚C±1. Meanwhile, TMAN content of con-trol samples showed higher value with highly significant differences P<0.05 from other samples on stor-age; as storage increased also its TMAN content which was higher and spoiled at 10th day than those other samples which increased more slowly than control samples after and through storage period. The increase of TMAN generated by proteolytic bacterial activity will be accompanied by the increase of pH (Rodriguez et al., 2004).


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Table (7): Changes in TMAN content (mg N/ 100g)* of fish balls treated with different liquid smokes during chilled storage at 4°C±1 for 15 days.




0 1.85+0.09Aa 1.34+0.09Aab 1.51+0.09Aabc 1.18+0.09Aabcd 1.68+0.09Aabcd

5 9.24+0.44Aa 3.36+0.44ABab 3.86+0.44ABabc 2.18+0.44ABabcd 4.20+0.44ABabcd 10 Spoiled 5.38+0.44ABCb 6.55+0.44ABCbc 4.54+0.44ABCbcd 7.06+0.44ABCbcd 15 Spoiled 7.22+0.44ABCb 7.56+0.44ABCbc 6.55+0.44ABCbcd 8.57+0.44ABCbcd




*Egyptian organization for Standardization (2005) for TMAN content of fish (10 mg N/100 g).

Table (7) showed that there were increments of trimethylamine nitrogen production throughout chilled storage periods at 4ºC±1 of all treatments. The lowest of (TMAN) content during storage periods (15 days) with significant differences P<0.5 were noticed in samples treated with rice husk, followed by samples treated beech sawdust, sugarcane ba-gasse and then corncob liquid smoke. Meanwhile, the increment of (TMAN) was higher in control sam-ple which reached to 9.24 mg N/ 100g sample at 5th day and then spoiled.

TMAN of treatments prepared with different liquid smoke increased with a significant differences P<0.05 during storage period and but were not exceeding the upper acceptability limit set by Egyptian Organization Standards (2005) for TMAN content of fish (10 mg N/100 g). Conclusion:

Fish balls could be prepared us-ing beech sawdust, rice husk, sugar-cane bagasse and corncob liquid smokes. Smoked fish balls stored at 4°C±1 showed biochemical as well as quality attributes analysis values to be

within acceptable limits up to 15 days. References: Alcicek, Z. (2013). Effects of Differ-

ent Liquid Smoke Flavor Levels on the Shelf Life of Venus Clam (Chamelea Gallina, L 1758) Meat. Journal of Food Process-ing and Preservation. DOI: 10.1111/jfpp.12052

Andrew, A.E. (2001). Fish Process-ing Technology. University of ilorin press, Nigeria.pp.7-8.

AOAC, (2005). Official methods of analysis of the Association of Official Analytical Chemists In-ternational, 18th edition, In Horwitz, W. (Ed.), AOAC, Washington (D. C.), 35: 2-36.

Arafa, F. A. I. (2005). The Effect of Smoking Processing on the Quality Characteristics of the Herring and Bayad Fish. Ph.D. Thesis. Fac. of Agric., Cairo Univesity. Egypt.

Brimer, L. (2011) Chemical food safety: Toxic Compounds Formed During Processing or Improper Storage. ©CAB Inter-national, Cambridge, UK, pp. 196- 215.


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تقدیر تاثیر سوائل التدخین على التركیب الكیمیائي ومحددات الجوده لكرات السمك اثناء التخزین بالتبرید

٢ محمد درویش مصطفىبدوى ، ١، عبداهللا صالح عبدالجواد١محمد كمال السید یوسف ٢علیاء مصطفى عبدالحمید هاشمو

جامعة اسیوط- كلیة الزراعة- قسم علوم وتكنولوجیا االغذیة١ الجیزة- مركز البحوث الزراعیه- معهد بحوث تكنولوجیا االغذیة٢

:الملخص

أثیر دخین المن الغرض من هذا البحث معرفة ت ا سوائل الت ن بعض المخلف ه تجه م ت الزراعی

ى شر وه زان، ق شب ال شارة الخ سكر ن صب ال صاص ق والح،األرز، م ذره وق ى ال ب عل التركی

ائي ام (الكیمی دهن الخ ام، ال روتین الخ ة، الب اد،الرطوب اربتیو ،) والرم ض الثیوب ة حم ك ، ر وقیم

اء التخ ى كرات االسماك اثن روجین عل ین نیت ل ام راى میثی اره والت ه الطی .زینالقواعد النیتروجنی

ى النتائج وأشارت ة بكرات االسماك إل ن التخزین مقارن وم العاشر م ى الی رول ف ه الكنت ساد العین ف

ى ظ حت ا ١٥المعامله بسوائل التدخین والتى استمرت فى الحف دت . یوم م تحدث اك ه ل ائج أن أي النت

ه لجمیع العینات المعامله بسوائل ا تغییرات في الرطوبة والبروتین والدهون والرماد دخین المختلف لت

رول ه الكنت ة بالعین ك .مقارن ض الثیوباربتیوری ة حم راى قیم اره، والت ه الطی د النیتروجنی ، والقواع

دهور ستویات الت ى م م تصل ال ه ل دخین المختلف سوائل الت ه ب .میثیل امین فى جمیع العینات المعامل

ك من قیمأدنى وبالمثل، ه ،حمض الثیوباربتیوری د النیتروجنی ین القواع ل ام راى میثی اره والت الطی

ل و اء قب رةأثن دة التخزین فت ا١٥لم ا یوم شر األرز، تلیه دخان ق ه ب ات المعامل ى العین ت ف لوحظ

زان شارة الخشب ال سائل ن سكر ال ا، .، مصاص قصب ال رات عموم ن ك ات م ع العین ت جمی كان

. مقبولة قبل نهایة فترة التخزیناالسماك

assessment of the effect of liquid smokes on the chemical ...bagasse and corncob on the changes of...

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